Rocky Road Ice Cream
User Reviews
5.0
51 reviews
Excellent
Rocky Road Ice Cream
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A silky chocolate ice cream base mixed with walnuts, marshmallows, and chocolate chips make this homemade rocky road ice cream!
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Ingredients
- 2 cups heavy cream
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 5 ounces bittersweet or semisweet chocolate chopped
- 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 5 egg yolks
- ½ teaspoon vanilla extract
- 1 cup miniature marshmallows
- 1 cup walnuts
- ½ cup chocolate chips
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Instructions
- Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
- Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and reaches 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.) Once the ice cream has finished churning, fold in the marshmallows, walnuts and chocolate chips.
Notes
- Nutritional values are based on the whole recipe
- No ice cream maker? No problem! Check out my tutorial on how to make ice cream without an ice cream maker so you can get churn-quality ice cream every time!
- Swapping out the nuts. Use pecans, almonds, or peanuts if you do not have walnuts. Alternatively, if you do not want nuts, substitute with additional chocolate chips and mini marshmallows.
- Storage: Keep your ice cream stored in a wide, flat airtight container. This allows for a quicker freeze and reduces the size of the ice crystals while the ice cream freezes leaving it nice and creamy.
- Shelf-Life: This creamy rocky road ice cream keeps for up to 2 months in the freezer.
Nutrition Information
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Calories
4898kcal
(245%)
Carbohydrates
379g
(126%)
Protein
66g
(132%)
Fat
361g
(555%)
Saturated Fat
175g
(875%)
Cholesterol
1675mg
(558%)
Sodium
480mg
(20%)
Potassium
2325mg
(66%)
Fiber
26g
(104%)
Sugar
303g
(606%)
Vitamin A
8965IU
(179%)
Vitamin C
4.4mg
(5%)
Calcium
1027mg
(103%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 4898 kcal
% Daily Value*
| Calories | 4898kcal | 245% |
| Carbohydrates | 379g | 126% |
| Protein | 66g | 132% |
| Fat | 361g | 555% |
| Saturated Fat | 175g | 875% |
| Cholesterol | 1675mg | 558% |
| Sodium | 480mg | 20% |
| Potassium | 2325mg | 49% |
| Fiber | 26g | 104% |
| Sugar | 303g | 606% |
| Vitamin A | 8965IU | 179% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 1027mg | 103% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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